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SVTPerformance's Chain of Restaurants
Road Side Pub
At home dry aged steaks
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<blockquote data-quote="ssj4sadie" data-source="post: 16301298" data-attributes="member: 2456"><p>We did cheesy mashed potatoes as a side and homemade creme brulee as desert. The flavor of the steak was amazing. I only seasoned it with salt overnight and sous vide it at 128'F and then threw it on the grill for some searing action. I was surprised at how tough the steak was. Not like overcooked tough, but not filet tender at all. The taste of the fat was phenomenal though (looking forward to throwing that into some burgers). The flavor was superior to the 35 day, but the 35 day had a better texture. Going to try and do 45 day next and see if it hits that sweet spot. </p><p></p><p>This was the first time making creme brulee and our technique needs some work, but the flavor was excellent. Overall it was a good end to a good meal.</p><p></p><p>Let us know how yours turns out.</p></blockquote><p></p>
[QUOTE="ssj4sadie, post: 16301298, member: 2456"] We did cheesy mashed potatoes as a side and homemade creme brulee as desert. The flavor of the steak was amazing. I only seasoned it with salt overnight and sous vide it at 128'F and then threw it on the grill for some searing action. I was surprised at how tough the steak was. Not like overcooked tough, but not filet tender at all. The taste of the fat was phenomenal though (looking forward to throwing that into some burgers). The flavor was superior to the 35 day, but the 35 day had a better texture. Going to try and do 45 day next and see if it hits that sweet spot. This was the first time making creme brulee and our technique needs some work, but the flavor was excellent. Overall it was a good end to a good meal. Let us know how yours turns out. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
At home dry aged steaks
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